Lunch / Dinner
The mixture of orange flavors and tomatoes is a very traditional combination in many South American and Spanish dishes, and works equally well with this quick chicken dish.
FOR THE CHICKEN—
FOR THE CRUMB TOPPING—
FOR THE KUMQUAT SAUCE—
Kumquats are eaten whole, peel and all! The peel is actually sweet — it’s the flesh that’s tart. You can remove the seeds, but they’re tiny and rather fussy.
Preheat grill to medium-high heat.
Place chicken breasts in a large resealable plastic bag and pound to 1/4-inch thickness (see Test Kitchen Tip). Combine 1/3 cup oil, garlic, oregano, 1 tsp. salt, and 1/2 tsp. pepper for the marinade in a bowl. Add chicken; refrigerate for 15 minutes.
Toast bread crumbs in 1 Tbsp. oil in a nonstick skillet over medium-high heat, stirring often, until crumbs are browned, 4–5 minutes. Remove skillet from heat; stir in parsley, salt, and pepper. Set crumb topping aside.
Sauté tomatoes and kumquats in 2 Tbsp. oil in a sauté pan over medium-high heat. Cook until tomatoes begin to split, about 3 minutes. Add vinegar, sugar, salt, and pepper; cook for 1 minute. Stir in scallions before serving.
Grill chicken over direct heat until cooked through, 3–4 minutes per side. Serve chicken with kumquat sauce; sprinkle with bread-crumb topping. Serve chicken with Sautéed Greens.
While the chicken marinates, prepare the ingredients for the bread-crumb topping and sauce.
Sauté tomatoes and kumquats before adding vinegar and seasonings. Stir in scallions before serving.
The chicken won’t take long to grill, only 3–4 minutes per side, so have the sauce ready to go.
Per serving with 1/2 cup sauce
% Daily Value*
Total Fat 11g 16%
Saturated Fat 2g 10%
Cholesterol 82mg 27%
Sodium 263mg 10%
Carbs 17g 5%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.